Vegetable-avocado wrap with naan bread

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Warm milk lukewarm for the naan cakes. Mix milk, sugar and yeast. Let it rest for about 25 minutes. Mix flour and 1/2 teaspoon salt in a bowl. Add the yeast milk, 1 tbsp. oil, yoghurt and egg and knead to a smooth, supple dough. Cover the dough and leave to rise in a warm place for about 1 hour.

2. 2

   In the meantime, put the chickpeas in a sieve, rinse with cold water and drain. Halve the peppers, clean and wash. Clean and wash the zucchini. Cut both into small cubes. Wash tomatoes, grate dry and cut in half. Peel and finely dice onion. Heat 4 tablespoons of oil in a frying pan. Fry the bell pepper, onion and courgette for 2-3 minutes, turning them over. Add chickpeas, tomatoes and curry and fry for another 1-2 minutes. Season to taste with salt and pepper. Remove.

3. 3

   Wash the lime hot, grate dry and finely grate half of the peel. Cut lime in half and squeeze juice out of one half. Use the rest of the lime for other purposes. Cut avocado in half. Remove the core and remove the flesh from the skin. Cut the flesh into large pieces. Puree finely with lime juice and zest in a tall mixing bowl, season to taste with salt and pepper. Wash the coriander, shake dry and chop coarsely except for a little to garnish.

4. 4

   Knead the bread dough again with floured hands and form it into 8 balls of about the same size. Roll out into thin, oval (approx. 17 x 24 cm) flat cakes on a floured work surface. Heat up a large pan. Fry the flat cakes one by one for 1-2 minutes on each side until the dough starts to bubble. Spread the baked pancakes with guacamole, spread vegetables on top, sprinkle with chopped coriander and roll up into wraps. Wrap in wax paper and wrap with thread. Garnish with remaining coriander.

Nutrition Facts

KCAL
600 kcal

CARBS
62 g

FATS
31 g

PROTEINS
16 g